L. Koleva et al., Non wasteful fractionation of fragile yeast cells for the production of nutritional protein and other by-products, Z LEBENSM U, 208(5-6), 1999, pp. 439-443
Citations number
19
Categorie Soggetti
Food Science/Nutrition
Journal title
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
Saccharomyces cerevisiae 211 is a fragile yeast mutant whose cells grow onl
y in media supplemented with osmotic stabilizer (1.6% NaCl), but which lyse
spontaneously in water. This property provides a non-conventional way for
isolation of nutritional protein and other products. We describe here a pro
cedure based on the lysis ability of fragile yeasts for processing the biom
ass into several fractions. Cell lysis and downstream fractionation of the
lysate do not include chemical or temperature treatment steps. The obtained
protein fractions account for half of the starting biomass and contain 86%
fully digestible protein and only 2% nucleic acids. The glycan fraction (w
ith 83% polysaccharides) and the low molecular mass fraction are byproducts
of the procedure. The latter can be used as a nutritional media supplement
in microbiology and as a source for purification of 5'-GMP, a potent flavo
ur enhancer. The high rate of quantitative recovery and the mild conditions
used to fractionate the biomass indicate the advantages of the fragile yea
sts for production of nutritional protein and other products on a large sca
le by an efficient and non-wasteful technology.